Grade - MIFSQN
Posted 07 October 2016 - 01:02 AM
Hi guys,
I'm quite confused on how to comply clause 5.6 Temporary/mobile premises and vending machines (ISO/TS)(iso22002-1).
Any suggestions regarding this particular clause?
Should we implement a monitoring procedures to make sure all temporary structures are constructed to avoid pest harbourage?
And what particular structures are they talking about? 
Best Regards,
Joan
Grade - FIFSQN
Posted 07 October 2016 - 05:20 AM
Hi Joan,
Examples of temporary structures include those constructed during building work or refurbishment. I would cover this off with a permit to work which stipulates the standards required and follow up with inspection.
Kind regards,
Tony
IFSQN Implementation Packages, helping sites achieve food safety certification since 2009:
Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording.
Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.
Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
Grade - MIFSQN
Posted 08 October 2016 - 02:18 AM
Got it..
Thanks a lot.
It's quite complicated but if implemented will be very useful.
Should I require the person in charge to identify the potential hazards on their work? or I'll leave it to the auditor assigned by the company to do the job?
Grade - FIFSQN
Posted 08 October 2016 - 04:16 AM
Hi Joan,
IME the most appropriate Manager such as the Maintenance/Engineering/Project Manager would be managing the work and issuing the permit to work.
Kind regards,
Tony
IFSQN Implementation Packages, helping sites achieve food safety certification since 2009:
Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording.
Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.
Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
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